Description
This comforting Chicken and Gravy recipe features tender seared chicken breasts smothered in a rich, creamy homemade gravy made with garlic, onion, and chicken stock. Ready in just 30 minutes, it’s perfect served over instant mashed potatoes for a hearty, satisfying meal.
Ingredients
Scale
Chicken
- 2 chicken breasts, split lengthwise into thinner pieces
- Kosher salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
Gravy
- 3 tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 tablespoon chicken base
- ¼ cup heavy cream
To Serve
- Instant mashed potatoes, for serving
Instructions
- Season and Sear the Chicken: Season the chicken breasts evenly with kosher salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 4 to 5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Gravy: In the same skillet, reduce heat to medium and melt the butter. Stir in the garlic powder and onion powder to release their aromas. Add the all-purpose flour and whisk continuously to create a smooth roux without lumps. Gradually pour in the chicken stock while whisking constantly, then add the chicken base. Continue stirring and simmer the mixture for 3 to 4 minutes until the gravy thickens.
- Add Cream and Season: Stir in the heavy cream to give the gravy a rich, smooth texture. Taste and adjust seasoning with additional kosher salt and black pepper if needed.
- Combine and Simmer: Return the seared chicken breasts to the skillet, spooning the gravy over them to coat thoroughly. Allow the chicken to simmer in the gravy for 5 to 7 minutes on low heat to ensure it is tender and fully cooked.
- Serve: Plate the chicken and pour extra gravy over the top. Serve the dish hot alongside instant mashed potatoes for a classic pairing, or alternatively rice or biscuits.
Notes
- Searing the chicken properly ensures a flavorful crust and juicy interior.
- Constant whisking while making the roux and adding stock prevents lumps in the gravy.
- The chicken base intensifies the broth flavor but can be omitted or substituted with bouillon cubes.
- For thicker gravy, simmer a few extra minutes before adding cream.
- This recipe pairs well with mashed potatoes but also goes great with steamed rice or warm biscuits.
